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Small in size. Big in pastry skill. Learn to create contemporary petits fours with clean finishes, balanced textures, and ingredients that shine. Pastry chef Nicoll Notter, Head Chef at Callebaut Chocolate Academy North America, shares his techniques for freehanded forms, natural finishes, chocolate work, choux, glazes, praline, and more. By the end, you’ll have the tools to produce refined petits fours with consistency—and adapt those techniques across your pastry work. Watch the course on Scoolinary.